1/2 cup dried cloud ear mushrooms
1 teaspoon, plus 1 tablespoon vegetable oil
2 beaten eggs
1/2 cup boiling water
1 cup flour, plus additional for dusting
1/4 teaspoon salt
3 scallions, thinly sliced or julienned
3 thin slices of ginger, minced
1 garlic clove, minced
4 ounces of bamboo shoots, thinly sliced
1 carrot, thinly sliced or julienned
3 cups thinly sliced napa cabbage
2 tablespoons soy sauce
1 teaspoon sesame oil
Place the cloud ear mushrooms in a bowl and cover with warm water.
Let soak for 30 minutes or until softened.
Drain and set aside.
Heat 1 teaspoon of the vegetable oil in a small to medium nonstick pan over medium-high heat.
When hot, add the eggs to the pan, shaking the pan to distribute the eggs evenly.
Let the eggs cook for a couple of minutes until they are firm enough to easily be flipped over.
Using a spatula, loosen the edges around the eggs and then flip the entire omelet over onto the other side.
Let cook for an additional 30 seconds or until the omelet is thoroughly cooked.
Transfer to a plate to cool.
When cool, cut the omelet in half, lay the two sides on top of each other and cut crosswise into long, thin strips.
Set aside in the refrigerator.
To make the pancakes, mix the boiling water with the flour and salt in a bowl.
Transfer to a clean working surface, dusted with flour, and knead for about 5 minutes to fully incorporate the ingredients, adding more flour as necessary to keep the dough from sticking to the work surface.
Let the dough cool for several minutes and then roll it out into a 1 inch log.
Cut the log into eight pieces.
Quickly roll each piece into a five inch circle, continuing to dust the work surface with additional flour as necessary, and then cover the disks with plastic wrap or a clean dish towel to prevent them from drying out.
Take one of the disks and, using a pastry brush, brush it generously with sesame oil, taking care to get oil along the edges of the dough.
Place a second disk directly on top of the oiled disk and roll the two out together until they reach approximately 10 inches across (the oil in between will keep the two pancakes from sticking together).
Repeat this step for the remaining 6 disks so that you end up with 4 pairs of pancakes.
Heat a medium nonstick pan over medium-high heat.
When hot, place one of the pairs of pancakes in it and cook until brown spots begin to appear on the bottom side.
Flip the pair over and continue to cook until the second side starts to brown as well.
At this point, as the oil in between the two pancakes heats up, the two pancakes should begin to separate.
Using tongs or a fork, completely separate the two pancakes and transfer them to a plate.
Cook the remaining pancake pairs in the same manner and then wrap them all up in tin foil and keep warm in a very low oven while you prepare the rest of the dish.
Heat a wok or large skillet over high heat.
When hot add the remaining tablespoon of vegetable oil and then add the cloud ear mushrooms, eggs, scallions, ginger, garlic, bamboo shoots, carrot, and cabbage and cook, stirring frequently, for several minutes until the vegetables are lightly sauteed.
Add the soy sauce and sesame oil and remove from heat.
To serve, take one of the pancakes, drizzle or spread a spoonful of hoisin sauce on it and top it with some of the sauteed vegetables.
Repeat with the remaining pancakes, using up all of the filling as you do so.
For added presentation, you can use a strip from the green portion of a green onion to gently tie each pancake closed.
Serves 4 (2 pancakes each)